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Fruited Trifle
Makes 8 servings
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Ingredients
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1-3/4
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cups fat-free (skim) milk
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1
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package (4-serving-size) sugar-free instant vanilla pudding and pie filling
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4
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ounces reduced-fat cream cheese, softened
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12
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to 16 whole ladyfingers
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2
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tablespoons cream sherry (optional)
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2
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cups fresh or frozen raspberries
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1/2
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cup thawed frozen fat-free nondairy whipped topping
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1. Whisk together milk and pudding mix in large bowl. Beat in cream cheese with electric mixer at medium speed until smooth; set aside.
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2. Place half the ladyfingers on bottom of 8- to 10-inch glass serving dish. Top with 1 tablespoon sherry. Spread half the pudding mixture over ladyfingers. Arrange raspberries over pudding, reserving a few for garnish. Repeat layers with remaining ingredients.
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3. Top with whipped topping. Refrigerate 1 hour. Garnish with reserved raspberries just before serving.
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© Publications International, Ltd.
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Nutrients per Serving
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(1/8 of Trifle)
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Calories
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145
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Calories from Fat
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25 %
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Total Fat
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4 g
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Saturated Fat
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2 g
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Cholesterol
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68 mg
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Carbohydrate
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21 g
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Fiber
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2 g
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Protein
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5 g
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Sodium
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122 mg
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Dietary exchanges
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1-1/2 Starch
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1/2 Fat
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